ONA
3800 N OCEAN DR, Singer Island FL 33404
Last inspected Mar 25, 2026 · 8 visits since February 2024
NOV 24
NOV 24
JUN 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chive cream cheese dated 10/28 - see stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024013752 | Feb 9, 2024 | Apr 2, 2024 | $200 |
| 2--2022000377 | Nov 15, 2021 | Feb 4, 2022 | $700 |
| 2--2021046610 | Aug 27, 2021 | Nov 19, 2021 | $200 |
| 2--2017030857 | Jun 8, 2017 | Aug 9, 2017 | $200 |
Inspection history
8 visits, newest first
Mar 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee dried hands on clothes/apron/soiled towel after washing. Observed employee with gloved hands wiping hands numerous times, on soiled towel instead of changing gloves and washing hands; educated: employee washed hands;
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 122 F ); dishwasher ran a few more cycles; rechecked to 167 F
Raw animal food stored over/not properly separated from ready-to-eat food. Rama burgers and fish over salsa and whipped cream in one door cooler at cook line; stored properly
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- butter cups at expo line; since 9:30; time added
Show the remaining 6 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. High temperature dishwasher in used with temperature at 122 F; water changed but dishwasher not tested;
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut ham (48-44F - Cooling)at 9:50 to 45 F at 10:17 since 6:30;at this rate food will not reach 41 F or below within 4 hours; food placed in ice;
Identity of food or food product misrepresented. Establishment offers "Faroe Island Salmon" on the menu - invoice checked / box checked and both stated Salmon Filet only Educated operator
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Printed during the inspection
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Grouper no longer frozen in ROP package in drawers at cook line; removed
Food stored on floor- pasta containers and meat cases on the floor in walk-in freezer; advised to store properly
Dec 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 6 high priority.
6 High priority2 Intermediate0 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee Cracking raw shell eggs then wiped hands on clean dry wiping cloth and then placed wiping cloth on blade of clean knife. Educated operator on proper hand washing procedures. Employee washed hands and changed gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw fish over Cooked quinoa and seaweed at walk in freezer. Operator stored products properly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Conch broth(chicken stock) made 11/25, chicken stock made 11/20, parmesan cream sauce made 11/21, marinara made 11/26.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (50F - Cold Holding) Observed double panned on upper portion of reach in cooler on cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 30 minutes. Operator placed in lower portion of cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef sliders (127F - Hot Holding) Observed in alto sham. Per operator, beef sliders held in unit overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef sliders (127F - Hot Holding) Observed in alto sham. Per operator, beef sliders held in unit overnight. See stop sale.
Clam/mussel/oyster tags not marked with last date served. Oyster tags missing dates. Educated operator on shellfish tag procedures.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. omelette station: diced tomatoes (44F - Cooling) at 9:45; cooling since 8:00 - 44F at 10:19 Observed at omelette station reach in cooler. At current rate of cooling product will not reach 41F within 4 hours. Operator placed product in walk in cooler to quick chill.
Jun 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Inside reach in cooler raw shell eggs and caviar stored above pre made fruit platters, discussed with operator who corrected storage.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Inside walk in cooler fully thawed Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Clam/mussel/oyster tags not marked with last date served, discussed with operator date marking requirements for oyster tags.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service, discussed with operator and provided operator with print out of oyster advisory operator posted on wall.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Inside walk in cooler fully thawed Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Working containers of food removed from original container not identified by common name. In kitchen at cook line bottles of cooking oils not labeled discussed with operator who labeled bottles.
Nov 7, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority2 Intermediate4 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara sauce (49F-50F - Cooling) prepared and held in walk in cooler overnight and more than 6 hours - see stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked eggs to boil then handled clean utensils- operator instructed employee to remove gloves and wash hands. Employee washed hands then put on new gloves.
Non-food grade paper/paper towel used as liner for food container. Cleaning towel in direct contact with sliced tomatoes-operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. Hot line make table drawers - raw lobster over cooked chicken- operator inverted. Flat of fresh shell eggs over containers of blackberries - operator moved eggs.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chive cream cheese dated 10/28 - see stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler - marinara sauce (49F-50F - Cooling) prepared and held in walk in cooler overnight and more than 6 hours - see stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pantry station:- feta cheese (59F - Cold Holding); tzatziki (45F - Cold Holding); cooked broccoli rabe(58F - Cold Holding); white sauce (60F - Cold Holding) not portioned or prepared today - operator states held over night and more than 4 hours. See stop sale. single door reach in - (16) portioned cut melon (54F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pantry station:- feta cheese (59F - Cold Holding); tzatziki (45F - Cold Holding); cooked broccoli rabe (58F - Cold Holding); white sauce (60F - Cold Holding) not portioned or prepared today - operator states held over night and more than 4 hours. See stop sale. single door reach in - (16) portioned cut melon (54F - Cold Holding) not portioned or prepared today held overnight and more than 4 hours - see stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cut Mortadella cut two days prior not properly date marked (dated for today) - operator properly date marked.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean equipment/utensils not stored at least 6 inches above the floor. Coffee urns and plates on floor in store room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open bottles of water from prep tables.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife from between make tables.
Stored food not covered. Reach in freezer - stuffed clams - operator covered.
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheddar cheese (74F - Cold Holding) buffet. Not prepped or portioned. Out less than four hours. Placed in cooler.
Bowl or other container with no handle used to dispense food. Cup as scoop in ice
Single-service articles not stored inverted or protected from contamination. Straws at bar
Feb 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw smoked salmon stored over ready to eat cut tomatoes and cheese. Operator moved raw salmon to lower shelf.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At prep area reach in cooler; raw pork sausage stored over raw bacon. Operator moved sausage below bacon.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; fommercially processed reduced oxygen packaged raw tuna (40F - Cold Holding), labeled to remove from package before thawing, no longer frozen. See Stop Sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator stated multiple temperature control for safety foods held using time as a public health control on cook line. Items are time marked, no written procedures available. Provided form to Operator. Operator completed during inspection.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At walk-in cooler; fommercially processed reduced oxygen packaged raw tuna (40F - Cold Holding), labeled to remove from package before thawing, no longer frozen. See Stop Sale.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.